LEE KUM KEE
Recipes -
Gluten Free Oyster Sauce

Stir-fried Mushrooms with Sugar Snap Peas & Onion

Ingredients

Fresh shiitake mushrooms, sliced  60g
Sugar snap peas  30g
Dried black fungus, rehydrate  3g (approx 6 pieces)
Small onion, sliced 1
Fresh Ginger, shredded  1 Slice
Vegetable or peanut oil  1 Tbsp

Method

1 Rehydrate the dried black fungus in warm water for 15 minutes. Blanch the sugar snap peas for 2 minutes, drain and set aside.
2 Sauté ginger in a wok then add in onion, mushrooms, and fungus to stir fry for 3 minutes.
3 Add in the sauce mix and cook for further 3 minutes until sauce thickens before serve.
Serves   2 
share on facebook
Tweet
send email
print

More Gluten Free Oyster Sauce Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy